Tex-Mex Chopped Chicken Salad Recipe
Try this Tex-Mex Chopped Chicken Salad Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 tablespoon taco seasoning
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 (15 oz) can corn drained
- 1/2 cup light mayo
- 1 (15 oz) can black beans drained and rinsed
- 1 cup crushed tortilla chips
- 2 tablespoons onion diced
- 2 tomatoes, diced
- 3 cups cooked chicken shredded (rotisserie chicken works great)
- 1 head romaine lettuce washed and cut into bite-sized pieces
- 2 avocados, diced
- 1/4 cup fresh cilantro chopped (or 1 teaspoon dried cilantro)
- 1 (6 oz) container plain greek yogurt (i used chobani)
- 1 tablespoon ranch seasoning mix
- Carbohydrate 9.37781699969038 g
- Cholesterol 82.32 mg
- Fat 19.8124999999975 g
- Fiber 3.73083986732453 g
- Protein 25.1045199999664 g
- Saturated Fat 4.4543659999986 g
- Serving Size 1 1 Serving (286g)
- Sodium 314.854399999943 mg
- Sugar 5.64697713236585 g
- Trans Fat 8.12652599999938 g
- Calories 317 calories
In a large bowl, mix together all the salad ingredients, minus the tortilla chips.In a small bowl, mix together salad dressing ingredients. Pour salad dressing over the salad, as much or as little as you like (depending on what you prefer). Top with chips and serve.
